Lemon Pie with Whole Lemons
User Reviews
5
Lemon Pie with Whole Lemons
Description
Lemon Pie with Whole Lemons blends quartered lemons including their peel and pith into the filling, giving the pie a distinctive citrus flavor and texture enhanced by the natural oils in the peel. The filling combines sugar, eggs, Greek yogurt, cornstarch, and melted butter, all blended until smooth to create a custard-like consistency. The pie is poured into a graham cracker crust and baked first at a lower temperature then raised to finish baking, ensuring the filling sets with a slight wobble but does not curdle. This method preserves a creamy yet stable pie filling that holds its shape when sliced.
The balance of tangy lemon and creamy elements works well topped with fresh whipped cream or a light powdering of sugar to add sweetness and softness. Served chilled within a couple of days, it remains firm and flavorful. The graham cracker crust adds a crisp contrast to the smooth filling and complements the lemon's brightness.
To ensure smooth filling, it’s advised to blend lemons properly and strain if the blender leaves bits of peel. This can help prevent unpleasant texture in the pie. The recipe yields one pie, suitable for sharing as a refreshing dessert following a meal.
Ingredients
Lemon Pie:
- 1 ½ lemons cleaned and dried
- 1 ½ cups sugar
- 1 egg room temperature
- 2 egg yolk, room temperature
- 1 ½ tablespoons cornstarch
- ½ cup Greek yogurt plain, whole milk
- 4 tablespoons butter melted and cooled
- 1 Graham Cracker Crust homemade or store-bought
- Whipped Cream fresh whipped cream or a dusting of powdered sugar, for serving
- powdered sugar fresh whipped cream or a dusting of powdered sugar, for serving
Instructions
Lemon Pie
- Preheat oven to 325°F.
- Quarter the lemons + remove any seeds.
- Add the lemons (including the peel and pith) and sugar to a blender basin. Blend, scraping down the sides if needed, until smooth.
- Add the eggs, yogurt, cornstarch, and butter to the blender, and blend until smooth. Tap the blender on the counter a few times to remove as many bubbles as possible.
- Slowly pour the mixture into the graham cracker crust.
- Bake for 20 minutes, and then increase temperature to 350°F. Bake another 25-30 minutes, until the lemon filling has mostly set with a slight wobble.
- Serve within 1-2 days along with whipped cream or powdered sugar. If not serving within a few hours of baking, store covered in the fridge.
Notes
- For best blending, add lemons first to the blender followed by sugar to ease smoothness.
- If lemon peel pieces remain after blending, strain the filling before pouring into the crust to maintain a smooth texture.
- Serve the pie chilled within 1-2 days for optimal texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 55g | 18% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 85mg | 28% |
| Sodium | 166mg | 7% |
| Potassium | 82mg | 2% |
| Sugar | 42g | 84% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 10.7mg | 12% |
| Calcium | 36mg | 4% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
